Jun 11, 2013

Vampires beware, there's garlic in every bite! And if that's not enough garlic, I like to serve this with roasted broccoli with smashed garlic and skinny mashed potatoes... in my house, there's never too much garlic.

With Father's Day right around the corner, I thought it was time to re-shoot this recipe which means this is what's for dinner tonight. I make roast beef quite often in my house because it's pretty simple to make and we all love it. Roast beef is really hard to mess up as long as you have a meat thermometer and you let it rest before slicing.

For lunch today I made a delicious carved roast beef sandwich with melted cheese and sweet caramelized onions that I will be sharing tomorrow here, it was sooo good!

Remove theroast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.

Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

I am a newbie to your blog... and I must say, I LOVE IT!!! My friend randomly found your blog and told me to check it out...I'm in love with all your recipes, food photos...if you have any free time... would love you to guest post in mine. Keep up the fabulous work!

This is almost exactly how I do mine! I always choose a prime rib simply because they are my favourite cut. Then, and do what you did with the garlic and use about 3 bulbs for a large roast pushing the slivers literally everywhere. I then cover the roast with Montreal Steak spice (I am Canadian) and set it in my grandmothers ancient enamel roaster, lid on, 20 minutes a pound at 350 degrees. It is like savoury candy. YUM!Love to see you do this, too!:)Valerie

Kim- This was a beef eye round roast, but top round roast or bottom round roast would cook the same way. As long as you trim the fat off, the points are the same. Cooking time varies depending on size, which is why you should use a meat thermometer.

Gina this is a delicious recipe and easy to boot! This is a very flavorful dish! I paired it with your creamed spinach and it was a delicious and nutritious meal (without even knowing your eating healthy!).Thank you for your awesome website I use it every day!!!

Oh my gosh I haven't even eaten it yet, but just smelling it cook in the kitchen right now is sweet torture! Smells SO good! Sure this one will be a hit, like they always are... what did I ever do before I found your blog?!

with our wedding behind us, and the pressure of "looking great" for the photographs long forgotten, it has been a hard fall off of the eating healthy wagon! BUT! Your wonderful recipes have been a welcome change in our household, and we have fun cooking together every night. This roast was DELICIOUS! We paired it with the garlic mashed potatoes (woah, garlic overload but i just love it!) and they were also AMAZING! I cannot WAIT to make more things this week...the list is getting longer everyday! Thanks!!!

First off - I am in LOVE with your blog & recipes. I found it last week and have now made 4 recipes (including Chipotle Skinny Cilantro Rice twice!) I picked up an eye round and want to make this tonight. My question is, do I need to use a roaster or am I able to use a crock-pot? I don't have a roaster yet - can't believe that wasn't on our wedding registry! :) I have the entire day off tomorrow, so if you could, let me know if I will be able to cook this in the crock-pot (regardless of amount of time) and any extra instructions I would really appreciate it! :) Thanks again for everything!

I made this tonight and it was AMAZING! I was a little scared of getting a big piece of garlic in a bite so I pierced the meat, minced 3 cloves of garlic, mixed it w/ a TB of EVOO and rubbed it into the meat. Then I sprinkled it with salt and pepper. It was delish!! For anyone wondering, it took my roast about an hour and 15 mins to get to Medium Rare, but I know it varies based on Roast size.

I have made this twice now, within three weeks. I love it!! I am not a big rosemary fan, so instead, I used the Montreal Steak seasoning. I had seen that in another review. So far, the two recipes I have tried off your site have been wonderful. I will definately continue to try more. Thank you.

I stumbled upon this site and OMG what did I do with out it before in my life. AMAZING. I have this cooking in my oven right now and I can't wait to taste it. It smells so good and garlicy. I can't wait to go through the rest of the site to find more recipes to make.

Gina, I made this for dinner last night. I varied the roasting instructions (for a 2.65lb roast), roasting it at 500F for 20 minutes, turning off the heat and leaving it in the oven an additional 50 minutes (without opening the oven door). It came out perfectly medium rare. It was even better today for lunch in a sandwich with some arugula and a spicy dijon/lite mayo spread. This one is a keeper!

I'm a new fan of your site and made this tonight. My entire family loved it! I even was told by my daughters friend, who is 6 years old, that I was the "best cook ever" and that I "needed to give this recipe to her mother!" Thank you, we will definetly make this again!

Gina, I am a new cook and I am making Easter dinner for the first time. I am completely confident that this recipe will be a hit! Thank you for your clear and explicit instructions! You're literally a lifesaver.

This cut of meat certainly works in a crockpot. It does not turn out like pot roast does - like shredded pull apart meat. It turns out so you can slice it and it stays together. But it is still delicious. Just used this cut a couple of weeks ago and everyone loved it.

Delicious! I made this for dinner this week for one night and used the leftovers last night. Sliced it very thin, then threw it in a pot of simmering Au Jus on the stove to warm up the beef. Sauted some cremini mushrooms in another pan. Sliced up some french baguettes in half. Put the warmed meat and mushrooms on the rolls, then topped with a slice (or two!) or Sargento 2% Swiss Cheese and voila! a delicious garlicky French Dip Sandwich! Ladled the Au Jus in a bowl for dipping! This was totally worth making the roast and everyone raved about it!

I made this last night . . . my husband and I absolutely loved it!! I sliced it up very thin for him to take to work today so he could make a yummy sandwich with the leftovers. This will definitely be one of my "go to" recipes!!

Had this tonight and it had wonderful flavor. One recommendation: WAIT the entire 20 minutes to let the juices reabsorb after cooking. Don't let your salivating hubbie talk you into rushing it even at minute 7! :) All of my juices ended up on the cutting board and left the meat a tad bit dry. :( Using leftovers in a meat potpie with gravy for tomorrow's dinner~ Yum. Still very tasty!!!

I made this the other night and I have one word for it: DELICIOUS!!! It was easy to prepare, juicy, tender, and full of flavor! I am notorious for overcooking my roasts and drying them out but with Gina's instructions and the help of my meat thermometer I was able to get it medium which was perfect, just the right amount of pink! My husband raved about it as well! I will definitely be making this again!

I sooooo love this recipe but I combine it with another I have. I combine a pint of grape tomatoes, garlic, thyme and some olive oil, toss and distribute around the roast and pop it in the oven. The tomatoes, garlic and thyme make an AMAZING sauce. Great as a spread on sandwiches made from leftovers or on toast by itself.

I have been making this very roast for YEARS! I have found that using a TOP round roast that is a minimum of 3 pounds works perfect every time, smaller and sometimes the smaller end gets too done. A true garlic beast-feast!

I did not know that a meat thermometer like that could be left in the oven. Somehow thought that you had to take the meat out of the oven, check the temperature, and put back in the oven. This looks like a much better idea. Would someone please educate me on the use of meat thermometers as I always seem to struggle with that and never feel they are really accurate but maybe the problem is that I am using them incorrectly.

I didn't see in anyone's comments... How can you translate this to the grill? Cook it the same way but use indirect heat? I have a 4-burner gas grill, typical indirect heat I just put the two outside burners on.

> Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.> Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.

I made this last night and it took FOREVER to cook. I read one of your comments that said 1 hour. I had a 2.9 lb roast and I put it in my convention oven at 350 degrees. I inserted a meat thermometer and it took about 1.5 to almost 2 hours to reach 135 degrees on the meat thermometer. And it came out VERY RARE!! Very bloody.

I know this is an older recipe but I just made this tonight in our crockpot and it was amazing. My sometimes picky 11month old loved it too! I didn't have just rosemary so I used Italian seasoning instead and added celery and carrots in the pot so we could have veggies too. It was devine

Make the roast yesterday. Actually cooked two, figured all this time and energy, might as well make two. Had guests over, and they finished one. Everyone liked it. I followed the rule of 20 min. per pound, but either my oven is old (7yrs) or the two pieces where too close to each other, anyway I had to cook extra 20 minutes, and it still came out medium rare. The only thing for my taste not enough taste. I used spices, extra salt, lots of garlic, and count not taste any of it. I am going to try next time to prep the roast with spices hours ahead, or overnight, and see if that makes a difference.

This is my favorite roast! I plan on using the recipe with my rib roast for Christmas. I've always made my rib roast in a bag, but this roast is amazing and bagless. I have a 5 rib roast, with the bones cut and tied. Would the bones affect the cooking? Or would you still use a bag?

Wow, I'm looking forward to trying this roast beef. I LOVE garlic!! I found it interesting that you can also prepare roast beef sous vide style (http://bit.ly/1Broastbeefrecipe). I'm excited to try both!